Pappardelle Pasta with Peas, Ricotta, and MintUser Submitted Recipe
Perfect Spring Pasta
1 package pappardelle pasta (or your favorite shape)
1/2 to 1 cup reserved pasta cooking water
1 1/2 cup ricotta cheese
1 cup frozen peas
2 Tbsp fresh mint
1 Tbsp fresh lemon juice
1/4 tsp black pepper
1/2 tsp salt
Crumbled ricotta salata or shaved parmesan for topping
Cook pasta in salted water according to package directions, reserving 1 cup pasta water before draining. Add ricotta, peas, mint and lemon juice to a food processor and pulse until combined, stir in salt and pepper. Toss ricotta mixture and pasta together, add reserved cooking liquid 1/4 cup at a time until sauce is desired consistency. Serve topped with crumbled ricotta salata or shaved parmesan.
Servingsno serving information available
no nutrition information available
Version 3.5 now available for iOS, Android, and Kindle Fire!